Here is my take on the best Red Velvet cake I have ever eaten. Super moist and simply mouth-watering. I used the maas to make this one.

Red Velvet Cake

Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.

Ingredients Cake Batter

• 2¼ cup cake flour
• 1½ cup sugar
• 1 tsp bicarb
• 1 tsp salt
• 1 tsp cocoa
• 1 cup oil
• 1½ cup buttermilk/maas
• 2 eggs
• 5 Tbs red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla essence

Method for Cake

1. Sift all the dry ingredients together in a bowl. Make a well in the center.
2. Pour in all the wet ingredients.
3. Mix until well combined and smooth.
4. Divide into 2 greased sandwich tins
5. Bake at 180C until done – approximately 20 – 25 minutes.

Ingredients Cream Cheese Icing

• 1 tub cream cheese
• 1 tsp vanilla extract
• 2 cups icing sugar (sifted)
• ¼ lb butter – room temperature

Method for Cream Cheese Icing

1. Beat cream cheese and butter on medium-high speed until well combined and smooth (2-3 min)
2. Mix in the vanilla essence.
3. Gradually beat in the icing sugar until totally incorporated. Increase the speed and then beat until smooth.
4. Frost cooled cake.
5. Enjoy.

Prepared, tried, and tested by Caz Vanderbyl Meth